Kale Omelette

This super simple yet very tasty and nutritious omelette is quickly prepared and makes an ideal mid-week meal. It's a great way to introduce leafy greens to youngsters in the house. The eggs and kale deliver plenty of protein, fiber, minerals and vitamins, like Vitamin K which helps in healing and to keep keep eyes healthy!

Ingredients: (serves 4)

8 free-range eggs (2-3 per person)

4  handful of curly kale torn into 2x2 cm pieces (spinach works well too)

1 clove garlic

¼ Tsp. ground cumin

1 Tbsp. olive oil

optional:  leftover fried crispy bacon, chorizo or mushrooms

salt & pepper to taste

To serve: Great with Connie's Kitchen Ketchup!

 Method:

1. Heat 1 Tbsp of olive oil in a small non stick frying pan over medium heat. Add the garlic and the kale and fry for about 10 mins until soft (with a bite). Stir from time to time and add a spoon of water or two in case it sticks too much. Season with salt and pepper. Remove from the pan and put aside.

2. Meanwhile whisk the eggs and season with salt and pepper. Heat up the non stick frying pan (the same as you used for the kale) over medium heat and brush with a few drops of oil. Once hot, pour ¼ of the egg mixture into the pan.

3. For the first 20-30 seconds shove the eggs from the side to the middle and let the gap fill with liquid egg.Then sprinkle ¼ of the kale over the omelette (and if used also the crispy bacon)

4. Once the omelette is almost dried up (but still a bit shiny and uncooked) carefully loosen the sides of the omelette with a spatula. Then fold the omelette in half again with the help of the spatula and serve immediately.

Serve with some Connie’s Kitchen Ketchup :-) or any other of your favourite sauces.

 Enjoy!